Cheesy Potato Casserole

A potato casserole made with hash brown potatoes, mushroom soup, onion, sour cream, Cheddar cheese and crispy rice cereal squares.


10 servings


1 pound frozen hash brown potatoes
2 (10.75 ounce) cans condensed cream of mushroom soup
1 small onion, chopped
1 pint sour cream
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
4 1/2 cups crispy rice cereal squares
2/3 cup butter or margarine


Place hash browns in the bottom of a 13 x 9-inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.

Preheat oven to 325°F (163°C). Bake in preheated oven 45 minutes, until golden, hot and bubbly.

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